Spinach-Stuffed Mushrooms

1
Total Time
23 min
Prep
0 min
Cook
23 min
Serves
4
Difficulty
Easy
These festive iron-rich bites get their singular flavor punch from fresh oregano, nutmeg, and luscious melted cheese.

Ingredients

fresh spinach

10 oz, triple-washed, rinsed (do not dry)

egg(s)

1 large

fresh breadcrumbs

2 Tbsp

fat free skim milk

1 Tbsp

fresh oregano

1 tsp, chopped fresh

table salt

¼ tsp

black pepper

tsp, freshly ground

ground nutmeg

tsp

button mushrooms

1 cup(s), 4 mushrooms, stems removed

reduced-fat shredded Monterey Jack cheese

¼ cup(s)

Instructions

  1. Preheat the oven to 400°F. Spray a baking dish with nonstick cooking spray.
  2. Heat a large skillet over high heat. Add the spinach and cook, stirring as needed, until wilted, 2–3 minutes. Transfer to a cutting board and chop, then transfer to a bowl; mix in the egg, bread crumbs, milk, oregano, salt, pepper, and nutmeg.
  3. Place the mushrooms, caps up, in the baking dish. Bake 5 minutes. Turn the mushrooms caps down; stuff with the spinach mixture, then sprinkle with the cheese. Bake until the cheese is melted and browned, about 15 minutes longer.

Notes

If you prefer, use large cremini mushrooms instead of the white variety, but don’t use portobellos (they’re too big). Monterey Jack cheese melts particularly well. If you like, use a flavored version, such as pepper-Jack.

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